Seasoned Potato Wedges
Coated in heart healthy olive oil and seasoned to perfection, these crispy little wedges are the perfect accompaniment to any weeknight dinner.
These simple seasoned potato wedges are an easy side that I often make for my family when I need to make a quick side dish during a hectic weeknight. These little wedges, however, do not make a nightly appearance. I just like to keep them in rotation with various other recipes that I can have done in a flash. Now, I do try to make an effort to make these wedges a little healthier than your average wedge. First of all they are baked instead of fried and secondly I use minimal heart healthy olive oil instead of slathering them in oils that may have more saturated fat. But it’s not all about healthy eating, they are very delicious as well! They are perfectly seasoned with a crispy exterior and a fluffy, mash potato-like interior. It’s everything you could possibly want in a perfectly baked potato wedges.
Potato Wedges
2-4 medium russet potatoes
1 tsp smoked paprika
2 TBSP olive oil
Salt and pepper to taste
Freshly grated Parmigiano Reggiano (optional)
Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Wash the russet potatoes and cut them into wedges. When cutting the potatoes into wedges, you want to take care to try to make the wedges about the same size. That way the potatoes will cook evenly.
Place wedges in a bowl, add the olive oil, paprika, and salt. Toss to coat making sure that the potatoes are evenly coated with oil and the seasonings.
Place your seasoned potatoes onto the prepared baking sheet. Bake for 25-30 minutes or until the potatoes are tender on the inside and golden on the outside. You may need to flip your potato wedges half way through the cooking time for even browning.
Once the wedges are done finish them with some freshly cracked pepper and, if you’re feeling frisky, some freshly grated Parmigiano Reggiano. Serve with your favorite dipping sauce and enjoy!